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Raspberry Filling Recipe


Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.
Makes: About 2 cups of filling.
Skill Level: None

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Step 1

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake.

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Ingredients

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frozen raspberries packed in sugar

1 pkg (16 ounces) frozen raspberries packed in sugar (thawed)

granulated sugar

1/3 cup granulated sugar

cornstarch

3 tablespoons cornstarch

lemon juice

1 teaspoon lemon juice

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